Paradise Teochew launches 'innovative' dim sum menu for a limited time

Experiences

Paradise Teochew launches 'innovative' dim sum menu for a limited time

The restaurant's Innovative Dim Sum bill of fare is available from now until Aug 31. Merely is information technology all that innovative? Nosotros took a taste test to find out.

10 Jul 2022 11:50AM (Updated: 05 Jul 2022 01:30AM)

Possibly no other meal epitomises the weekend more than than a dim sum spread – at to the lowest degree in the Asian (or Chinese) context. "I've not had dim sum in forever!" remarked a colleague; indeed, neither had we.

So it was with slap-up excitement when an invitation to sample Paradise Teochew's seasonal dim sum offerings – bachelor from at present until Aug 31 – was extended to u.s..

Never mind that the hosted session fell on a weekday. It was, in our minds, a prelude to the weekend. Ushered into a private room, our host explained the ins and outs of the eating house'southward Innovative Dim Sum menu.

Ooh… "Innovative" – we were intrigued. What newfangled, experimental variations of classic dim sum dishes did the chefs take up their sleeves?

As it turned out, the dishes weren't and so much innovative as they were rare and – in some instances – traditional, so traditional that they've largely disappeared off contemporary menus. The chefs probably felt they deserved a comeback, and rightly so.

Of the v menu items, the Deep-fried Prawn with Toast (S$7.50 for three pieces) and Steamed Siew Mai with Braised Quail's Egg (S$6.eighty for three pieces) cruel into this category. Classic Hong Kong dim sum dishes, both.

To be fair, there was some innovation in the presentation: The Deep-fried Prawn with Toast was served canape-way, with the crustacean resting atop a sliver of golden-brown staff of life. A departure from the typical sesame shrimp toast one might observe on other dim sum menus. Nosotros relished the dissimilarity between the house mankind of the prawns and the crispness of the toast.

The Steamed Siew Mai with Braised Quail's Egg was preceded by a sip of apple tea, our enthusiastic server explaining that the idea was to bring out the delicate flavours of the quail's egg. A nice flourish, we felt.

At that place was cipher novel about the Steamed Cheong-fun with Sesame sauce (S$4.80) – it was as archetype every bit classic could exist – simply that did not detract from our enjoyment of its delightful silky smoothness. Lashed with a generous helping of hoisin sauce, this babyhood favourite proved deeply gratifying.

Steamed Cheong-fun with Sesame sauce. (Photo: Paradise Group)

You could say that there was some innovation in the last two dishes – Pan-fried Siew Mai with Foie Gras Sauce (Due south$six.80 for iii pieces) and Steamed Blackness Truffle Char Siew Bun (S$six.80 for three pieces). The addition of black truffle and foie gras counted, we suppose.

In any example, why carve up hairs over a name. What's important was the taste, and in that attribute, both did not disappoint. The foie gras sauce was barely discernible on the siew mai, but nonetheless information technology was very savoury. A fresh shrimp roe topping lent perfect crunch.

The black truffle, on the other hand, was distinct; information technology imparted a light fragrance and rich umami to the char siew. Coupled with the pillow-soft bun, it made for a very toothsome treat indeed.

Paradise Teochew is currently running a promotion where diners enjoy a 20 per cent discount on their dine-in bills and 30 per cent off their takeaway orders

Paradise Teochew launches 'innovative' dim sum menu for a limited time

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